Banana Cheesecake

  • Yield : 1 pie
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Desserts, desserts, desserts…..I LOVE desserts! I tend to bake most of my desserts (cookies, pies, scones, cakes) but it was TOO hot this week, 106 to be exact. I wanted a cool, refreshing slice of something that was easy to make and would not warm up my house. Here is what I came up with.

If you do not like ginger snaps, feel free to use graham crackers…but who does not love ginger snaps?


  • Crust:
  • 9 oz (about half a bag) of vegan ginger snap cookies
  • 2 tbs non-dairy butter
  • 1/2 tsp kosher salt
  • Pie:
  • 1 carton firm silken tofu
  • 2 ripe bananas
  • ¼ cup sugar
  • 2 tbs lemon extract (or juice of 1 lemon)
  • 1 tbs vanilla powder
  • 1 tbs potato starch


Step 1

In a food processor add the snaps, butter and salt. Wiz on high for 1 minute. The snaps should feel/look like sand.

Step 2

Add to a pie pan and press down, use the bottom of a cup to flatten out.

Step 3

Wash the food processor. Add tofu and bananas, wiz until creamy. Add the sugar, starch, lemon, vanilla, and sugar- wiz for another minute.

Step 4

Add to the crust, refrigerate overnight. The pie will firm up.

Step 5

This pie will not slice, scoop it out with a spoon and enjoy! The bananas will make the pie have a slightly darker hue- don’t worry, it still tastes AMAZING!


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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